Hoagie Rolls

Hoagie Rolls

So, remember how I wanted to start a Pizza and Wine Bar?

Well…I still do…but, as usual, I have changed my mind.  A little.  Again.

My new hope and dream is to start a diner.

Hoagie Rolls

Not a greasy, old 50’s style diner.  A modern American diner.

My diner.

Hoagie Rolls

Dustin and I have always thought about how cool it would be to serve diner-style food but in our own way.

I’ll make pretty much everything from scratch every day, including the breads and pasta, and use all my own recipes.  Especially now that I know how to cook roast beef and so many other tasty meats.

Hoagie Rolls

On that note, I realized I’d need to have a good hoagie roll recipe for the diner.  You know — for my French Dips, Meatball Subs and Philly Cheeseseaks.

Check!  This hoagie roll recipe is super tasty.  The rolls come out chewy, yet soft, and with just the right flavor.

Hoagie Rolls

Don’t worry: the pizza and wine bar can go on our winery when we create our vineyard.  Some day.

For now, I’m happy I can cook roast beef and these hoagie rolls so I can make some tasty French Dips!

4.95 from 17 votes
hoagie rolls
Hoagie Rolls
Prep Time
1 hr 20 mins
Cook Time
15 mins
Total Time
1 hr 35 mins
This hoagie roll recipe is super tasty. The rolls come out chewy, yet soft, and with just the right flavor. Perfect for adding to a French Dip once you check out how to cook roast beef!
Categories: Bread
Difficulty: Easy
Keyword: hoagie bread, hoagie roll, hoagie roll recipe
Servings: 8
Calories: 275 kcal
Author: Lacey Baier of A Sweet Pea Chef
  • 1 1/2 tsp active dry yeast about 1/4 oz
  • 1 1/2 cups warm water divided
  • 1 tbsp raw honey
  • 2 tbsp olive oil
  • 1 1/2 tsp sea salt
  • 4 cups whole wheat pastry flour
  1. In a small mixing bowl, whisk the honey into 1/4 cup of warm water. Sprinkle in the yeast and let sit for 5 minutes, or until frothy/foamy.

  2. Add remaining 1 1/4 cups water.

  3. Add oil and stir to combine.

  4. Combine salt and flour in a medium mixing bowl. Using a stand mixer, or by hand, add the wet mixture to the dry mixture. Beat until smooth on medium speed. If the dough is too wet, add a little more dough to make the dough soft.

  5. On a lightly floured surface (or in the mixer bowl with a bread hook), knead dough until smooth and elastic, about 5-6 minutes.

  6. Lightly grease a large bowl with a bit of oil and place dough into bowl, turning once to coat. Cover with dish towel and let rise for 45 minutes, or until doubled in size.

  7. Line a baking sheet with parchment paper and set oven to 400 degrees F.

  8. Punch down dough and, on a lightly floured surface, divide into 8 balls. Shape each ball into a long oval, roughly the size of the hoagie roll you wish to make. Arrange long ovals on parchment paper about 2 inches apart. Slice a 1/4-inch deep slit across the top of each piece.

  9. Cover again and let rise an additional 25 minutes.

  10. Bake for 10-15 minutes, or until golden brown. Remove from oven and let cool on wire rack.

Nutrition Facts
Hoagie Rolls
Amount Per Serving
Calories 275 Calories from Fat 40
% Daily Value*
Fat 4.4g7%
Saturated Fat 0.4g2%
Sodium 268.3mg11%
Carbohydrates 50.1g17%
Fiber 1.9g8%
Sugar 1.2g1%
Protein 7.7g15%
Calcium 10mg1%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

82 thoughts on “Hoagie Rolls

  1. Your recipe ingredients list honey, but your instructions list sugar. Should the honey replace the sugar in your instructions?

    1. Hi Alice, thank you for bringing this to our attention! Lacey and I updated this post to use honey instead of sugar (healthier). I updated the instructions to match the ingredients. Thanks again! -Jen

  2. Did you change this recipe? I don’t recall whole wheat pastry flour being used before. It was a combo of AP and Bread, no?

    1. Same here, I came looking for the previous recipe that used a combination of bread flour and all-purpose flour. Would you be able to post that recipe in the comments? Or maybe one of the other commenters who happens to have written down the recipe could do that for us? I had pinned the previous recipe and made it several times a few months ago. I loved how easy it was with ingredients I have at home. Thank you so much for sharing.

    2. Thank you so much for sharing your recipe. I made it several times using the previous ingredients list mentioned by the other commenters. I just searched online to try to find that list and found it. I am copy/pasting the list here in case that link doesn’t work in the future:

      1-½ teaspoon (about 1/4 Oz) Active Dry Yeast
      1-½ cup Warm Water, divided
      2 teaspoons Sugar, Divided
      2 Tablespoons Olive Or Vegetable Oil
      2 teaspoons Kosher Salt
      2 cups Bread Flour
      2 cups All-purpose Flour

      As of my post today, your recipe instructions seem to be unchanged (they mention sugar [previous ingredients list] rather than raw honey [current ingredients list], for example) 🙂 I hope you don’t mind my sharing the old list after your changes, thank you again. I loved making that bread partly because of usually having all the ingredients at home.

  3. 5 stars
    Made this today.. Total Failure on My PART.

    Hehe. It didn’t rise correctly., I suspect the problem is I didn’t give quite enough time for the active dry yeast to wake up fully. they foamed up but likely not enough. However with the limited rise while they didn’t become rolls they still became delicious.. bread sticks! doused with a little butter and garlic powder they went amazing with my slow cooker spaghetti!

    Will try again tomorrow.. gotta find a good roll for my philly steak sandwichs.

    1. Second time.. no second rise. This time kept an eye on the dough, it doubled in size in about 10-15 mins. Pulled it out, cut into 8x 120g balls rolls them from balls to torpeados.. second rise very very small.

      Also why the mix of AP and Bread flours? going for a rating between the two?

      1. I just learned from old time grains council that adding 2 teaspoons of water per 1 cup of whole wheat flour in bread recipes makes all the difference when it comes to the dough rising.

  4. 5 stars
    Mine are way uglier but super happy with the end result. Much less sweet than some other hoagie recipes out there.

  5. Can i check these measurements please.
    1 cup flour is 130g-ish so altogether 520g with 375ml water? Should the dough be really wet?

    I’ve only managed 200ml before it seemed already like a puddle.

  6. 4 stars
    I am disappointed in myself not in the recipe! Flavor was great but my rolls were SO dense. Can I assume I didn’t knead it long enough? This is the 5th recipe I have tried for rolls and have not been able to hit the nail on the head. I am a Philly transplant so have missed the taste of the hoagie rolls there. Was so hoping this one would be THE ONE. I have my hand over my mouth as I type this so I do not scream!!! I will try again but need some advice please?

    1. Did you use Bread Flour?
      Is your water so hot you killed the yeast?
      Is where you’re rising too hot so it killed the yeast? 🤔

  7. 5 stars
    Super easy to follow and the rolls turned out delicious. Perfect for Italian beef sandwiches.

  8. 5 stars
    These are beautiful!! Great recipe, I will make these again. We can’t find any bread still in our area because of those that are hoarding due to covid19. But… These are a great replacement! Thank you so much! I added a custom egg wash and toasted sesame seeds 🙂

  9. 5 stars
    I made these tonight for French Dip sandwiches. Absolutely delicious! Thanks for the recipe!

  10. 5 stars
    I make a lot dinner rolls, buns, etc. but I really liked how easy these were to make and how great they tasted. Crusty on the outside, soft & slightly chewy on the inside. I used half bread flour and half whole wheat flour. I also used 2 tsp (8-10g) of honey instead of sugar. I froze them, and thawed them overnight in the fridge. Then I toasted them slightly for my meatballs sub. The bread was very sturdy and held up to the meatballs and thick sauce without getting soggy, yet remained soft inside. And though the sub was delish, I had to break off some bread to eat alone, because the flavor was very good. Not overly sweet or salty. The only problem was that I felt they were not long or thick enough. Mine came out to 5-6inch and were only 2 inches in width. I wish they were a little bigger.

  11. 5 stars
    As an avid baker and cook I like to try other recipes and glad to do so with this one. These are pillowy but sturdy enough to hold up. The crust was just the right texture. I do have a bread machine but did it all by hand and wanted to be sure they came out right, Plus, playing in dough is relaxing 🙂 Going to try your roast next. Will look further for more recipes. Since make majority by scratch breads, sauces, mains, sides etc. Better that way vs process.

    My SO came home and said he could smell them outside 😀 This recipe will replace another I was using.


  12. do I really need to use sugar in this recipe? can I simply omit/ leave it out ? please e-mail me a response to let me know at the e-mail below.

    1. 5 stars
      The sugar helps the yeast grow and rise. You can try putting in less or none but in my experience it makes it heavier and more dense. I’d try taking out some but not all that goes in with the yeast.

  13. 5 stars
    Made these, along with your roast beef recipe and made it into french dip! It was amazing and so easy! Everyone said it was the best french dip and the extra rolls they just ate them plain! Thank you so much! I took a picture to show you, but there’s no option to post a picture.

  14. 5 stars
    Made these tonight to put my Philly chicken cheese filling on. They were not as pretty as yours but they had amazing flavor.

  15. 5 stars
    Afternoon all. I came across a question about making this dough In a bread machine. The answer is yes you can. I did my dough In mine and then followed the rest of the directions for rising and shaping. They just now came out of the oven and look fantastic. Their going for meatball subs tonight. I just dumped my other hoagie recipe for this one. So you can make by hand or you can use your bread machine If you have one and are short on time like I was today Cant wait to try ’em.

  16. Hi, this is my first time making bread from scratch (i typically use the box mix, bad i know) – i have your roast beef in the oven and it smells delectable, so i wanted to try the rolls. However, i realize i only have instant yeast.. can that be used here, and do you know if that changes the preparation? The packet states “saves time – only requires one rise” and “simply add to dry ingredients – then follow your recipe – no need to hydrate in water.”

    1. Hi Sara! I’m sorry I didn’t get to your question sooner 🙁 I hope the hoagie rolls turned out for you. Yes, you can substitute instant yeast, but the flavor won’t be quite as good since it doesn’t need/get that second rise. I hope you enjoyed the roast beef 🙂

  17. Hi, this is my first attempt at baking from scratch. What does punching down do,how many times do I do it in this recipie? Will this dough keep in the frig. ? If so for how long? Wish me luckO:-) ….


    1. Yay! Congrats on baking your own bread from scratch! Punching down the dough removes some of the gas bubbles formed by the yeast during the rising. It also redistributes the yeast, sugar and moisture so it all can ferment and rise the dough during the proofing stage. Only need to punch down once for this recipe. Yes, this dough will keep in the fridge but I recommend doing it after rolling the dough out but before letting them rise one last time. Then, when ready to bake, allow them to rise after removing from the fridge and continue with the recipe.

  18. I was wondering how well this dough would freeze? I like to make several batches at a time and freeze in breadstick form. Then just pull out a couple at a time let thaw and raise so I can send my hubby to work with fresh bread all week long.

    1. 5 stars
      Dana, I’m wondering – how did the freezing of the dough work out for you? I’d love to hear your experience and words of wisdom if you’re willing to share. I too want to keep the family stocked with fresh bread and I love your method!!

  19. 5 stars
    Yesterday was my first time making bread from scratch and it was a disaster (not your recipe). Today I made these with no problem and they are delicious! Mine certainly aren’t as pretty as yours but they still taste great. Mine do not have that beautiful browned color. Can these be egg washed before baking? Thanks so much for a great recipe!

    1. Few! Was afraid it was this recipe that was a disaster at first. I’m so glad these turned out for you. Yes, you can totally use an egg wash on these if you’d prefer.

      1. 5 stars
        Oh Sweetie, don’t you just hate how voice-to-text turns out? I am sure you meant “Phew!” for your exclamation, not “few.”

    2. This ex-Philly girl is dying for some good hoagie rolls! I’m wanting to make these today but only have all purpose flour. Does the 1/2 bread flour re ally ma me a difference?

  20. I tried making these exactly like the instructions above but when I began to mix the liquids with the flour mix I completely panicked and pulled out my food processor for the kneading…so glad I glad I did (my first time making bread). The Hoagie bread was awesome, my family loved them. Thank you will def continue to make these

      1. hi , I would like to know if u roll out the dough flat and then roll it backup or u just make a ball ????

      2. hi. lacey I have been making lots of different recipes for hoagie roll and I did like them. but now I found an AMAZING one. yours we LOVE this hoagie rolls.and they are so so GOOD.. thank you for this recipe.

      3. Yay!!! I’m so happy to hear that, Noemi. To answer your other question, there’s no need to roll out the dough before forming the balls. 🙂

  21. I just made these for my husband and I to make sandwiches out of. We just ate one of the rolls plain because it was so delicious! I’m not a very experienced bread maker, but these came out so amazingly well. We’re so happy with them!

  22. loved your recipe so did everyone in my house. they lasted a whole 5 minutes. thanks so much. only rolls I’ve tried that didn’t go flat in the second stage of proofing

  23. Have you ever shaped this recipe into a loaf of french bread? ‘Cause that’s what I’m about to attempt, and I’m hoping it works. Suggestions?

  24. Hello

    I’m from Denmark and we don’t really have ‘bread flour’ and ‘all purpose flour’. Can you explain the difference? Or is it fine to just use regular wheatflour with some wholewheat mixed in. If so, how much wholewheat is appropriate?

    Kind regards

    1. Hi Mads. Bread flour is just a higher gluten count than all purpose flour so it is better to use to make breads and cookies. Using whole wheat flour in the same quantity should be fine as a substitute.

  25. i have been going through so many different recipes for hoagies but they were never great
    these are perfect im glad i found this recipe

  26. This recipe worked really well for me! I replaced 1 cup of the bread flour with 1 cup of whole wheat bread flour and used the dough setting on my bread machine to mix. Thanks so much. I really like your website and your approach.

  27. Homemade food always tastes best & now that my little ones are getting older they love to help me cook. These hoagie buns were easy and delicious! Your recipes are fantastic 8′) keep up the great work. My family loves everything!!!

  28. I’m from Philly and have been looking for a good hoagie roll recipe. After a couple different tries (and failures) I can say that this one is the best! Thanks for sharing!

  29. I believe 1/4 oz yeast is equal to 2 1/4 tsp, but in the recipe not sure to use 1 1/2 or 2 1/4 (1/4oz)tsps???

  30. I just pulled these out of the oven and tried them with butter….YUM!! My son loved it too. I made these for his sandwiches foe school as I didn’t feel like running to the store. I very much prefer these!

  31. I am relatively new to bread making, so please go easy on me! When I tried your recipe, I found them pretty dense and not as light as other rolls. I usually do things by hand. What did I do wrong? Not let it raise enough/overknead? Any feedback would be helpful!

    1. Hi Tom — bread making can be extremely frustrating, so please don’t worry! For how long did you kneed the dough? Did you get it to the point where it got elastic? That can make a really big difference in whether the dough is light versus dense. This recipe will make a more dense roll as well, which may just not be what you’re looking for.

  32. These were great! The only complaint I have is that they were pretty salty. Next time I’ll cut the salt down to 1 1/2 tsp and see where that gets me. Otherwise these are perfect rolls. The crust on them is fantastic – crisp, but not too crisp. And the center is fluffy and soft. Yum!

  33. After searching for zucchini noodles, finding you and perusing your site, I spotted your article on roast beef. Noticing how rare it was, I realized that you are after my own heart. You have been bookmarked.

  34. Made ’em last night as a trial run for Friday. Actually shaped them as hamburger buns (yielded 8) and they were very good. A hearty dense yeast roll that’s easy to make. Thanks again!

  35. Hoagie rolls look great-going to give them a trial run tonight-the better half has a pot luck she’s going to on Friday, so I offered to make rolls-these fit the bill!

  36. This is very similar to my french bread recipe that I use my bread machine to do the work for me. I use the dough setting. Then after I roll out and form my bread or rolls I let it rise again on the baking pan. I read somewhere to put a bowl of ice cubes in the oven while it bakes and the crust gets a little crisper while the inside stays soft and tender.
    Last weekend I made them in club-sized rolls for the pulled pork I had in the crockpot. When you make everything from scratch a few shortcuts are nice.

    Love your website and recipes Lacey!!


      1. Kitchenaid mixers are awesome! I got mine 21 years ago and still LOVE it. This summer I got the ice cream maker attachment – incredible! Enjoy yours Lacey!

  37. Hey can this be mixed and risen in a bread machine or is it better not? I have trust issues with baking bread 🙂

    1. Haha, Lisa! I understand. 🙂

      I haven’t tried it in a bread machine, but I imagine it would work as well — just take it out and follow the directions after letting it rise the first time. I’d love to know how it turns out!

      1. I tried this in the bread machine and followed the direction after letting it rise the first time, they turned out perfect!

        Thanks for your website love it!

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